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Toffee Crab Apple Pudding


In this recipe, sliced apples are topped with cake batter, a layer of brown sugar and some apple juice. Before it goes into the oven it all looks rather unpromising but as it bakes it miraculously becomes a fluffy, apple-studded sponge sitting in a puddle of luscious toffee sauce. It’s a great way to use crab apples – their sour flavour nicely offsets the sweetness of the sauce – but will work with any apples you can find, especially tart cooking apples like Bramleys.

Serves : 6
Prep : 15 minutes
Cook : 45 minutes
  • Enough crab apples to yield 250g when peeled and cored (about 400g, depending on their size)
  • 150g soft unsalted butter, at room temperature
  • 150g self-raising flour
  • 120g caster sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 2 eggs
  • 3 tablespoons cold water
  • 250ml pressed apple juice
  • 2 teaspoons cornflour
  • 50g dark muscovado sugar


  1. Preheat the oven to 160˚C.
  2. Peel and core the crab apples and cut them into chunky slices. Make an even layer of apple pieces across the base of a 1-litre baking dish.
  3. Sift the flour into a mixing bowl. Add the sugar, butter, eggs, salt and cinnamon. Using an electric mixer, whisk everything together, starting slowly at first and gradually increasing the speed until you have a thick batter. Add the cold water and beat briefly again until smooth.
  4. Spoon the batter over the apples and level it out. Sprinkle over the dark muscovado and set the baking dish on a baking sheet.
  5. Put the cornflour into a heatproof jug large enough to accommodate all of the apple juice. Add a couple of tablespoons of juice and whisk to a smooth paste. Put the rest of the juice into a pan and warm gently. Pour the warm apple juice into the cornflour mixture and stir well until thoroughly combined.
  6. Gently pour the warm apple juice mixture all over the sugar-topped sponge – but do NOT mix.
  7. Bake in the preheated oven for about 45 minutes, or until risen and bronzed on top. A skewer inserted into the sponge part should comes out clean – but remember, there will be a layer of sauce in the bottom of the dish.
  8. Serve the pudding warm from the oven with cream, custard or ice cream.


Recipe and photos by Otherwise for Wild Food UK


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